Herb Vegetable Soup

Herb Vegetable Soup

Ingredients:
1 tablespoon butter
1 large onion, chopped
2 cloves garlic, minced
3 cups Basic Chicken Stock
1 cup peeled, seeded, and chopped tomatoes
4 medium carrots, sliced
4 small red potatoes, scrubbed and cut into ½" pieces
1 cup half-and half
2 teaspoons minced fresh marjoram
1 teaspoon minced fresh thyme plus sprigs for garnish

Directions:
1⁄ teaspoon ground white pepper
8
MELT the butter in a 4- to 5-quart saucepan over medium heat. Add the onion and
garlic and cook until tender, about 3 minutes.
Add the stock, tomatoes, carrots, and potatoes and bring to a boil. Cover, reduce the
heat, and simmer until the carrots and potatoes are tender, about 30 minutes. Set aside.
Transfer the mixture to a blender and puree until smooth. Return to the pot. Add the
half-and-half, marjoram, minced thyme, and pepper. Bring to a simmer over medium
heat. Alternatively, cover and refrigerate until chilled throughout and serve cold.
Garnish individual servings with sprigs of thyme.
bread
WHEAT GERM BATTER BREAD
WHEN YOU’RE PRESSED FOR TIME, OR EVEN WHEN YOU ARE NOT, THIS FLAT LOAF IS LIGHT,
TENDER, AND AN EXCELLENT ACCOMPANIMENT FOR ALMOST ANY SOUP.
Makes 6 servings